Grilled Eggplant & Portobello Sandwich

Description:

Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh
tomato and spicy arugula. Serve with a mixed green salad.

Ingredients:

1 small clove garlic, chopped

1/4 cup low-fat mayonnaise

1 teaspoon lemon juice

1 medium eggplant, (about 1 pound), sliced into 1/2-inch rounds

2 large or 3 medium portobello mushroom caps, gills removed (see Tip)

Canola or olive oil cooking spray

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

8 slices whole-wheat sandwich bread, lightly grilled or toasted

2 cups arugula, or spinach, stemmed and chopped if large

1 large tomato, sliced

Preparation:

1

Preheat grill to medium-high.

2

Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.

3

Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.

4

Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

Tips:

Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Gently scrape the gills off with a spoon.